So, a favorite restaurant of mine makes the most scrumptious shrimp and grits. The shrimp are marinated in a chili sauce and the grits are blended with cheddar cheese and it's topped off with a bit of chili oil.
Seriously, when eating it you wonder...
"how on earth could something so simple be so freaking delicious?!!" Well, with some things, the simpler the better.
My mother tried to replicate the recipe and pretty much nailed it BUT because of my diet I am unable to enjoy REAL corn grits with the rest of the family.
So one day I decided to figure this shit out and here it is...beautifully easy and in all it's glory...This isn't exactly a "recipe" but more a way of preparing the "grits" (or "polenta" if you're tryin' ta get all fancy) because the possibilities of flavor combinations are endless. They can even be eaten for breakfast with some maple syrup, chia seeds, berries and so on...
So, instead of using corn meal to make the grits we are using almond meal (also known as almond flour). You can use either finely ground (creamier) or regular ground for a tad more texture. If it doesn't specify on the packaging then it's most likely regular ground.
Tonight, I made my grits using finely ground almond meal here because that's just what I had in the cabinet...and enjoyed the shit outta them after the kids went down. It was a small bowl of goodness that was SSOOO needed after these past few days of having sick babies and being a tad sick myself.
I put some shredded chicken breast that I made in the instant pot (took me only 20 minutes!)...A post on that amazingness soon!
OK, So I'm going to give you a recipe to use as a baseline for customization...but seriously anyone who is able to boil water can make this...because boiling water is pretty much what it entails...
1 cup almond flour/meal
1 cup water
1/4 to 1/2 teaspoon salt
1/2 tbsp grass-fed butter (optional)
1/4 cup parmesan cheese (the good kind that you find in the dairy/deli department though...not that shit you find on the dry-shelf)
1/4 cup shredded cheddar cheese or shredded Mexican blend
OK...Let's make it:
Side note...This will be more filling than normal grits/polenta so smaller portions are recommended. It also saves pretty well so any leftovers can be stored in the fridge. If they are a little too thick/dry after reheating them just add a smidge more water. That should do the trick.
Can also be included in a Paleo diet if you eliminate the dairy.
Hope this finds you all well and that you love the shit outta this stuff like I do!
As always, it would be GREATLY appreciated if you would "share" the love with others.
Have fun and stay sweary people! Much love. xoxo
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